Do these count as a cookie? I think they do! Certainly an alternative one for sure but they have a firm and gigantic space in my heart.
You’re either a coconut lover or hater… I definitely fall in to the former category though as a kid I was very much not a fan. I think it was more the texture that didn’t appeal to me. I’m certainly making up for my lack of coconut love as a child these days.
Bound with egg whites and a little vanilla infused whey protein, these macaroons as fluffy, light, a little chewy and delicate in all the right places. I dunked the base in melted dark chocolate to make them a tad more indulgent. I just love the combination of coconut and chocolate together, the natural sweetness of the coconut, bitterness of the chocolate and each bite is just a textural sensation!
I used some Pulsin Vanilla Whey Protein which provide a pop of sweetness and lends itself to the final chewy consistency.
Vanilla Protein MacaroonsPrint Recipe
- 3 egg whites, whisked to soft peaks
- 120g organic desiccated coconut
- 40g Pulsin Vanilla Whey Protein
- 50g unrefined powdered sugar
- 80g dark chocolate, melted once the macaroons have cooled!
Preheat oven to 160C (300F).
Line a baking tray with non stick baking paper.
Mix together the soft peak egg whites with the coconut, whey protein and powdered sugar in a large bowl.
Use an ice cream scoop to create 10 -12 mounds on your baking tray.
Bake for 20 minutes. Remove and allow to cool fully on the tray.
Once cool dunk the base of each of the macaroons into the melted dark chocolate. Allow to firm up on a baking paper lined tray or plate.
Store in the fridge for up to five days.